Nancy'S Cheesecake – a delicious recipe with cream cheese, unsalted butter, vanilla, sugar, cornstarch, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Spray a 9 x 13 pan with nonstick cooking spray.
3
Beat cream cheese and butter until soft and smooth.
4
Add vanilla, sugar, cornstarch; beat until smooth.
5
Add eggs one at a time to batter and reduce speed to low.
6
Add cream while beating, scraping bowl as necessary.
7
Beat in lemon juice.
8
Pour batter into pan.
9
Place pan in larger pan and pour in hot water to 1-inch. Bake 30 minutes, then turn pans.
10
Increase heat to 375u00b0 and bake an additional 10 to 15 minutes, until top is golden brown.
11
Remove cake pan from hot water and place on rack.
12
Let stand until bottom of cake pan is completely cool.
13
Refrigerate.
14
Sometimes a 9 x 13 pan is too small for this recipe.
15
You may need to use a deeper or larger one.
2065
kcal
Calories
160
g
Fat
121
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lb. cream cheese, at room temperature, 8 Tbsp. unsalted butter, at room temperature, 1 Tbsp. vanilla, 1 1/2 c. sugar, and more.
Yes, Nancy'S Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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